Chili bean casserole
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Uncooked red kidney beans |
| 2 | pints | Water |
| 1 | tablespoon | Olive oil |
| 1 | large | Onion, finely chopped |
| 1 | each | Garlic clove, pressed |
| ½ | pounds | Mixed vegetables* |
| ½ | teaspoon | Basil |
| ½ | teaspoon | Cumin |
| ¼ | teaspoon | Cayenne pepper |
| 1 | tablespoon | Chili powder |
| 14 | ounces | Tomatoes, chopped finely+ |
| 2 | tablespoons | Tomato paste |
| 3 | tablespoons | Red wine++ |
| 2 | ounces | Bulgur wheat+++ |
| 1½ | pint | Stock |
| 2 | tablespoons | Lemon juice |
| Salt & pepper | ||
Directions
Soak beans. Drain & rinse well. Bring to boil in fresh water & boil fast for 10 minutes. Reduce heat & cook for 40 minutes, depending upon the freshness of the beans. Older beans will take longer to cook. Drain, reserving the liquid for stock later.
Heat the olive oil in a large pot, gently fry the onion & garlic for a few minutes. Add the chopped vegetables, cooked beans, basil & spices. Stir well & cook for 5 minutes. Add the tomatoes, tomato paste, bulgur wheat & 1 pint of the stock. Bring to a boil, cover the pot, reduce heat & simmer gently for 30 minutes. Add the lemon juice & the rest of the seasonings. Add more stock if necessary.
Cook for a further 20 minutes. Serve.
* Use a mixture of carrots, bell peppers, celery + Either fresh or canned tomatoes will work ++ You can omit the wine or substitute with a little tomato juice or extra
stock
+++ If you can't get bulgur wheat, try using brown rice Adapted from Sarah Brown, "Vegetarian Kitchen"